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Potato, Cabbage, and Carrot Healthy Hash Browns

Name: Potato, Cabbage, and Carrot Healthy Hash Browns
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 raw medium-sized potatoes (skin on); 2 large carrots; 1/2 head cabbage (2 large cups); 2 spring onions finely sliced; 1 teaspoon onion powder; 1 egg; 3-4 tablespoons rapeseed oil; 200 ml Sour Cream; Fresh thyme leaves; Lemon wedges

3.27 4 Comments Published Mar 19, 2020 Updated Jun 02, 2023

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I’ve got an easy healthy recipe for baby-led weaning! It’s basically everything I love combined into finger food for babies and toddlers! Healthy hash browns are so easy to make- you don’t even have to peel the potatoes! They make a great healthy appetizer or side dish and are freezer friendly.

Freezer friendly healthy hash browns loaded with veggies! Easy healthy finger food appetizer or side dish for baby-led weaning. #hashbrown #fingerfood #hiddenveggies #pickyeaters #freezerfriendly #babyledweaning #babyledfeeding #cabbagerecipe #carrots #potatoes

As far as kitchen gadgets go, you only need a cheese grater, a bowl, a pan, and a spatula! I love a recipe that I can make easily and clean up easily. For this recipe, you’ll need

2 potatoes
2 carrots
2 cups of shredded cabbage
2 spring onions

You can remember that ( 2-2-2-2, like this recipe for baby-led weaning crepes)! There are few other seasoning ingredients and one egg to keep things together, so don’t forget to follow the recipe below!

Making Your Healthy Hash Browns

First, you’ll need to shred all of your veggies. With your potatoes, however, you’ll want to squeeze the shredded bits with a towel or napkin to remove the excess moisture. Too much moisture will keep your hash browns from crisping up as well. Everything goes into one bowl and you mix it up well.

I use an ice cream scoop to portion out my healthy hash browns, that way they keep a nice uniform size. This is helpful if you plan to freeze them to heat up in the oven later (did I mention these are freezer friendly?). You could also use a cookie scoop or regular spoon.

Once your healthy hash brown mixture is prepared, you’ll want to heat up some rapeseed oil in a pan over medium heat. Finally, you’ll fry each side for about 3-4 minutes until they get nice and crispy brown on each side.

Freezing Veggie Hash Browns

Cool completely on a wire rack, stack them up with a bit of parchment paper in-between each one, then place in a freezer bag and freeze! They can be reheated from frozen in the oven at 180ºC (350ºF) for about 10-15 minutes or until warmed through.

I really can’t wait for you to try this recipe and if you do, don’t forget to tag @babyledfeeding. Any comments and feedback would be amazing too!

Aileen xoxo

This recipe is sponsored by Dunnes Stores.

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Baby potatoes filled with vegetables are the perfect finger food for baby.

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These Hasselback Baby Potatoes are one of the best sides ever!

Potato, Cabbage, and Carrot Healthy Hash Browns

3.27 from 15 votes

Prep: 20

Cook: 20

Total: 40

Servings: Adults & Children

(Hover over # to adjust)

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Healthy hash browns loaded with veggies! Easy healthy finger food appetizer or side dish for baby-led weaning. Freezer friendly make-ahead recipe.

Ingredients

Method

Start by grating the potatoes then squeeze out the excess water and place it to a bowl
Grate the carrots, then finely shred the cabbage and add to the bowl along with the sliced spring onion
Add the onion powder and the egg, then stir well until the mixture is well combined
Drizzle over a little rapeseed oil onto a frying pan over medium heat
Using an ice cream scoop, divide the mixture into small patties and fry each side until golden brown – about 3-4 minutes on both sides
To serve, add a dollop of sour cream and a sprinkle of fresh thyme leaves, then drizzle over a little squeeze of lemon juice

Recipe Notes & Tips

Make ahead and freeze hash browns with a little parchment paper in-between each one. Reheat in the oven at 180ºC for about 10-15 minutes or until warmed through.

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Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.